The secret ingredient is... herbes de Provence!
In a deep pan, melt the butter over medium-low heat; add the garlic. Cook, stirring occasionally, until the garlic begins to turn golden brown, about 2 minutes. Add the shallots and cook, stirring often, until they soften and become glassy. Add the pine nuts and herbes de Provence and cook, stirring often, just until the pine nuts turn golden, 3 to 5 minutes.
Add the broccoli and cook, stirring often, until the broccoli begins to soften and turns darker green, 5 to 7 minutes.
Add the chicken stock and simmer until the broccoli is soft, stirring occasionally, 12 to 15 minutes. Using an immersion blender, or working in batches in a standard blender, puree the soup.
Return the soup to the pan and rewarm over medium heat. Slowly stir in the cream; season with salt and pepper.
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